Squeeze the juice of a large lemon, or orange, into a glass or china dish. Sweeten a pint of cream, and let it just boil; pour it out to get cold, put it into a tea-pot, hold it up as high as possible, and pour it upon the juice.
Alamode Cream.
Grate 2 lemons into a bason, squeeze in the juice, add ¼ lb. sifted sugar; melt ½ oz. isinglass in a tea-cupful of hot water, strain it on the lemon, stirring all the time, then pour in a pint of cold cream, but stir all the while, or it may be lumpy. Pour it in a glass dish, and keep it in a cool place. Garnish with almonds and apple paste.
Velvet Cream.
Put into a deep glass or china dish, 3 table-spoonsful of lemon juice, a little grated peel, and preserved apricot cut small, 3 table-spoonsful of white wine or brandy, and powdered sugar. Scald a pint of cream, put in ¼ oz. of melted isinglass, stir it over the fire a few minutes, and continue to stir till no warmer than new milk; then strain, and pour it into the dish. Made the day before it is wanted.
Vanilla Cream.
Boil ½ a stick of vanilla in a tea-cupful of milk till the flavour is as strong as you like, and mix it with a jelly made of calf's feet, or made with 1 oz. of isinglass in a pint of water and a pint of cream, sweeten to taste, stir it till nearly cold, then pour it into a mould which has stood in cold water. The day before it is wanted.
Burnt Cream.
Boil a stick of cinnamon with a large piece of lemon peel, in a pint of cream; when nearly cold, stir in gently the yolks of 6 eggs; sweeten it, take out the spice and peel, strew pounded sugar over, and brown it with a salamander.
Snow Cream.